A QUICK NOTE
This cozy chicken pot pie makes two pies, so it’s a great option for meal prep or feeding a hungry family. A store-bought rotisserie chicken keeps it especially easy on busy nights.
INGREDIENTS
2 frozen, premade pie crusts
3 large chicken breasts, cooked and shredded, or 1–2 store-bought rotisserie chickens
1–2 bags frozen mixed vegetables, such as peas, corn, carrots, and green beans (depending on bag size)
½ onion, chopped
2 celery stalks, chopped
1½ cans 98% fat-free cream of chicken soup
½ cup fat-free plain Greek yogurt
4–6 sweet potatoes, preferably yellow
Fat-free Fairlife milk, or milk of choice, as needed
Salt and black pepper, to taste
Garlic powder, to taste
Shredded cheese, for topping
Chopped chives, for topping
DIRECTIONS
1. Cook the chicken using your preferred method and season with salt and black pepper. Shred or chop it into bite-size pieces and set aside. For a shortcut, use store-bought rotisserie chicken.
2. Peel the sweet potatoes and cut them into quarters. Boil in salted water until fork-tender, then drain well. Transfer to a mixing bowl and mash, adding a splash of milk at a time until creamy. Season with salt, black pepper, and garlic powder to taste. Set aside.
3. Preheat the oven to 350°F. Set the frozen pie crusts on the counter to thaw slightly.
4. Sauté the frozen vegetables, celery, and onion until softened. Transfer the vegetables to a large bowl. Add the cooked chicken, cream of chicken soup, and Greek yogurt. Stir well, season with salt and black pepper to taste, and divide the filling evenly between the two pie crusts. Gently press the filling down.
5. Divide the mashed sweet potatoes between the pies. Spread and smooth them over the filling like a top crust.
6. Sprinkle with shredded cheese and chopped chives.
7. Bake for 40–50 minutes, or until the crust is lightly browned and the filling is hot. Let the pies rest for 10–20 minutes before serving.
8. Store leftovers in an airtight container in the refrigerator.
